Ingredients

• 6 - chicken leg quarters
• 1 small can - tomato sauce or puree
• 1/2 pint - heavy cream
• 2 tsp - ginger and garlic paste
• 2 tsp - paprika
• 1 tbsp - oil (corn or canola)
• 2 tsp - mustard seeds
• 6 - curry leaves
• 4 - dry, round red chillies
• Salt, to taste
• Chopped cilantro for garnishing
• Dhungaar (Optional but highly recommended)
• 1 - charcoal
• 1 tbsp - ghee

How to Make Tomato Cream Chicken

• Marinate the chicken quarters overnight with the ginger-garlic paste and paprika.
• Next morning, place the marinated quarters in a baking dish, pour the tomato sauce and heavy cream over it.
• Cover the baking dish with a foil and let it cook in a 350 degree F oven for at least an hour.
• In a separate pan, add 1 tbsp of oil, mustard seeds, curry leaves and round red chillies to the oil.
• Once the ingredients start popping, take them off the heat and pour it into the chicken mixture.
• Once again cover the baking dish and let it cook for an additional 20 mins in the oven.
• After the chicken is cooked, do a dhungaar to make it taste even better.
• Dhungaar method:
• Take a charcoal and heat it on the gas flame for about 10 mins.
• Once part of the charcoal turns grey and red, remove it from the flame. Add it to the chicken pan and add 1 tbsp of ghee on the hot coal. Cover immediately.
• The smoke that is generated from the coal gives a nice, smoky taste to the chicken. You can throw the coal away after you are done with the dhungaar.
• Garnish with chopped cilantro.